NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup dry basmati rice

0.5 cup tomato puree

1 tsp ghee

1 tbsp full-fat coconut milk

1 tsp fresh ginger

1 clove garlic

1 tsp garam masala

0.5 tsp turmeric powder

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup water

PREPARATION

• 1

  Rinse the basmati rice under cold water, then combine with 0.5 cup water in a small pot; bring to a boil, reduce to low, cover, and simmer for 15 minutes.

• 2

  While rice cooks, cut the chicken breast into 1-inch bite-sized pieces and season with salt and pepper.

• 3

  Heat the ghee in a large skillet over medium-high heat and sear the chicken until golden brown on all sides, about 5-6 minutes.

• 4

  Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.

• 5

  Add the garam masala and turmeric, stirring constantly for 30 seconds to toast the spices.

• 6

  Pour in the tomato puree and 0.25 cup water, stirring to scrape up any browned bits from the bottom of the pan.

• 7

  Reduce heat to low and simmer the sauce for 8-10 minutes until thickened and chicken is cooked through.

• 8

  Stir in the full-fat coconut milk to create a creamy finish, then serve the chicken over the fluffy basmati rice.